Chocolate authenticity control concerning compliance with the conditions for adding cocoa butter equivalents as laid down by directive 2000/36 EC
Bohacenko, I.(Vyzkumny Ustav Potravinarsky, Prague (Czech Republic))E-mail:[email protected] | Kopicova, Z. | Pinkrova, J.
Twenty-two chocolate samples (including 11 samples of milk chocolate) from the retail market in Prague, Czech Republic, were tested for their cocoa butter equivalent (CBE) contents in relation to the declaration of CBE addition on product labels. The modified method of Padley and Timms was employed for determining selected triglycerides (C50, C52 and C54). The content of CBE in chocolate was determined using the method of Young, modified by the replacement of the original graphical procedure with the numerical processing of the results. Nineteen samples satisfied the requirements of the Directive 2000/36/EC. The highest CBE concentrations (10.76 and 13.4%) were determined in samples of products classified as chocolate for cooking (Czech and Slovak origin, respectively). Use of CBE was observed in 4 plain and 7 milk chocolate samples despite this fact not being declared on the label.
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Эту запись предоставил Library of Antonin Svehla